Improvement in broilers



W. T. HOWARD.

Grdiron.-

No. 113,886. Patented Apr. 18, 1871.

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Letters Patent No. 113,886, dated April 18, 1871.

IMPROVEMENT IN BROILERS.

T he Schedule referred to in these Letters Patentand making part of the lame.

To all whom 'it may concern Beit known that l, WILLIAM THOMPSON HOWARD, of Baltimore, in the county of Baltimore and State of Maryland, have invented a new and improved Steak-Broiler and l do hereby declare the following to be a full, clear, and exact description of the same, reference being had to the accompanying drawing making a part of this specification, in WhichvFigure 1 is a sectional elevation, and

Figure 2 is a plan view.

This invention relates to that class of steak-broilers in which two sets of parallel horizontal bars are empioyed, one to support the meat and the other to conduct the juices which exude therefrom into an annular trough orother suitable receptacle.

Hitherto, so far as I am aware, no broiler has been provided with bars, which, while arranged to conduct the grease or juices of the meat into grooved bars beneath them, have also admitted heated air and dame into direct contact with every part of the surface of the same. There has always remained some lobstructing port-ion ofthe superior bars, and hence the best eliects have not been attained, since no skill or experience of the cook could avail to remedy the inevitable result of allowing heat or flame full or free access to one part of a steak while the other was being'snbjected to the reflected heat of :the bars on which it rested.

To remedy this'is the object of my invention, and in carrying it out I arrange the horizontal knife-edged steak-bars 4at an inclination of forty-five degrees or thereabout, and in suchrelation to the parallel grooved bars beneath as to conduct the exuded juices of the meat into them, and otherwise'construct the respective parts as hereinafter more fully set forth.

Referring to the drawinga is an annular vessel having a handle, b, and a spout, c, and provided with transverse parallel bars d, grooved lengthwise of their upper sides, which grooves open at each end into the annular vessel a.

e is the ring'ofthe broiler proper, the samercsting on the top of the inner side of the annular vessel a, and being provided with a ange, f, which passes down alittle way into said vessel and holds the broiler in place thereon.

g are the parallelbroiler-bars placed transversely of the ring e, and secured to the inside thereof at their ends in any suitable lnann'er, said broiler-bars being all so inclined that one edge of each is considerably higher than the other, the bars being chamfered at their upper edges so as to presentV narrow surfaces nearly lerel, on which surfaces, and on these only, the meat rests, all the rest of its exterior being exposed directly to the action of heat.

The lower edges of the bars g are immediately above the grooved bars d, so that all the fat and gravy that issues from the meat drops directly into the grooved bars and runs thence into thc vessel a.

There being an interval, h, between each bard and the bnr gabove it, the heat has two avenues of access y past each bar g to the meat. 

